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Friday, September 19, 2014

SSJ’s CAFÉ RASMALAI

Hey Happy-Eaters,

Its time for something different and let me confess that I
am a obsessed lover of coffee and coffee flavored foods. Some days ago, in a
recipe group… a friend told about her experience of Coffee Flavored Rasmalai
and this idea got stuck in my mind from that day and here comes the result…

SSJ’s CAFÉ RASMALAI

INGREDIENTS

Whole milk – ½ litre

Corn flour – 1 tbsp. mix with 2tbsp. normal milk

Sugar – 1cups and 2 tbsp.

Curd – 3tbsp.

Coffee powder – 20gms.(approx 2tbsp.)

Vinegar – 3-4 drops

METHOD

Boil the milk and take 2/3 of the milk separately.

Heat 1/3 milk with 2tbsp. sugar (I have used less sugar but
you can add more according to your taste) and ½ tbsp. coffee powder till comes
at 50% then add cornflour mix and mix well, cook for 3-4 minutes and keep it
aside. If using condensed milk then skip sugar in this milk.

Take left 2/3 of milk and put it on gas. When boil, add
1tbsp. coffee powder in milk and when coffee mixed well and start boiling, put
it on medium flame on gas, add curd and let it spoil on low flame. Coffee will
stop spoiling the milk so now add 2-4 drops of vinegar and let it spoil well.
When done, rinse it and make fresh chhena totally waterless.

Now take chhenna and firm
it in a plate by ur
palm and make small balls.

Flatten it little bit and keep in fridge for 2 minutes.coffee
will make chhenna more soft so it have to take rest to get bit hard to make
balls.

In a deep pan, add 1cup sugar , ½ tbsp. coffee powder and 1
cup water and when sugar dissolves, make it on low flame and add chhena flatten
balls slowly2. and keep them cook under cover for 10-12 minutes.